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Pizza

Photo Egg
Photo Egg Posts: 12,137
edited August 2017 in EggHead Forum
Pre heating the XL now.
Raised grate with old xl, legs cut off plate setter, topped with wok ring and steel pizza stone.

Thank you,
Darian

Galveston Texas
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Comments

  • EggNorth
    EggNorth Posts: 1,535
    Looks like you are all set.  let us know the outcome.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • Photo Egg
    Photo Egg Posts: 12,137
    Set up was great. Pizza dough was not optimal.
    I used bread flower instead of 00. Local store did not have it in stock. Had hard time getting it to stretch out and it started drying out pretty quickly. But had great flavor. Cooked about 550 because it was thicker and I piled on the toppings. One red and one white.
    Also a couple of flat iron steaks as back up.lol


    Thanks for looking...


    Thank you,
    Darian

    Galveston Texas
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  • bgebrent
    bgebrent Posts: 19,636
    Looks pretty damned good.  And steaks for the win!
    Sandy Springs & Dawsonville Ga
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  • Photo Egg
    Photo Egg Posts: 12,137
    bgebrent said:
    Looks pretty damned good.  And steaks for the win!
    Thanks...
    Hard to go wrong with flat iron as back-up.
    Used the new DP Peking Asian spice on steaks with a little soy sauce. Nice
    Thank you,
    Darian

    Galveston Texas
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  • WeberWho
    WeberWho Posts: 11,540
    Those toppings look killer on the za! 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • StillH2OEgger
    StillH2OEgger Posts: 3,900
    edited August 2017
    Show of hands: Who else had either pizza as an appetizer or steak for desert tonight? Love it! Both look fantastic.
    Stillwater, MN
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  • Dredger
    Dredger Posts: 1,468
    Pizza looks good and steak as a backup is brilliant. Regarding stretching out the pizza dough, the first pizza I tried to make drove me crazy because it wouldn't co-operate and stay put. I researched and learned that you stretch it a little and if it springs back, leave it for a little while, stretch it some more, then leave it a little while and so on until you get the thickness you want. Doesn't take long once you get the hang of it. Gives you time to get all of your toppings prepped. :)
    Large BGE
    Greenville, SC
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  • Photo Egg
    Photo Egg Posts: 12,137
    Dredger said:
    Pizza looks good and steak as a backup is brilliant. Regarding stretching out the pizza dough, the first pizza I tried to make drove me crazy because it wouldn't co-operate and stay put. I researched and learned that you stretch it a little and if it springs back, leave it for a little while, stretch it some more, then leave it a little while and so on until you get the thickness you want. Doesn't take long once you get the hang of it. Gives you time to get all of your toppings prepped. :)
    Thanks again. I will try again next weekend with proper flour to follow your directions. Bread flour and rapid yeast might have been my biggest problem.
    Thank you,
    Darian

    Galveston Texas
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  • Stormbringer
    Stormbringer Posts: 2,477
    Nice looking pizza ... and I like your style of having steaks as a "backup". Or, a second course. :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Photo Egg said:
    Dredger said:
    Pizza looks good and steak as a backup is brilliant. Regarding stretching out the pizza dough, the first pizza I tried to make drove me crazy because it wouldn't co-operate and stay put. I researched and learned that you stretch it a little and if it springs back, leave it for a little while, stretch it some more, then leave it a little while and so on until you get the thickness you want. Doesn't take long once you get the hang of it. Gives you time to get all of your toppings prepped. :)
    Thanks again. I will try again next weekend with proper flour to follow your directions. Bread flour and rapid yeast might have been my biggest problem.
    Bread flour works just fine for pizza dough. The proceedure used to make the dough is far more important than the flour used.  00 is often thought to have magical properties that makes perfect pizza, but it isn't really so.  Don't substitute American ground bread flour for 00 when using a recipe designed for 00.  A good recipe designed for bread flour will turn out a great dough.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • tjv
    tjv Posts: 3,847
    flipping greatness
    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • caliking
    caliking Posts: 19,780
    Let me know the next time you're not happy with your pizza results, and I'll do what I can to give it a good home help a guy out :) Looks pretty good from here. 

    You'll get much better pizza advice from a number of folks on here, but +1 to what @dredger said. I know its sacrilege, but I roll my pizza dough out. I roll out 4-5, by which time the first ones have shrunk, so then I roll again before topping each one. 

    I think I used this recipe (with bread flour) the last time. Mixed in 50% 00 flour and it turned out nicely. 

    http://www.finecooking.com/recipe/pizza-dough



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,137
    jtcBoynton said:
    Photo Egg said:
    Dredger said:
    Pizza looks good and steak as a backup is brilliant. Regarding stretching out the pizza dough, the first pizza I tried to make drove me crazy because it wouldn't co-operate and stay put. I researched and learned that you stretch it a little and if it springs back, leave it for a little while, stretch it some more, then leave it a little while and so on until you get the thickness you want. Doesn't take long once you get the hang of it. Gives you time to get all of your toppings prepped. :)
    Thanks again. I will try again next weekend with proper flour to follow your directions. Bread flour and rapid yeast might have been my biggest problem.
    Bread flour works just fine for pizza dough. The proceedure used to make the dough is far more important than the flour used.  00 is often thought to have magical properties that makes perfect pizza, but it isn't really so.  Don't substitute American ground bread flour for 00 when using a recipe designed for 00.  A good recipe designed for bread flour will turn out a great dough.
    My concern was amount of flour needed might vary from a recipe formulated with 00 flour and my using bread flour. I have had great results using bread flower with Zippy's pizza dough and my kitchen aid mixer with dough hook.
    Really wanting to dial in using the bread maker for mixing and first rise.
    @Dredger posted her recipe for this and I'm working to dial in but this run was also making sure the bread maker was working ok since i did not buy it new. My weight measurement was based on King Arthur Flour guide, 120 grams a cup for bread flower. This "might" have given me a slightly dry finished dough.
    I will have another go around next weekend. I'm not one to give up on pizza.lol
    Thank you,
    Darian

    Galveston Texas
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  • Dredger
    Dredger Posts: 1,468
    @Photo Egg, for simplicity, I put my bread machine bucket on my scale and measure. I go by the Salter's Weight Measurements, which are 5 ounces per cup, so I just shovel in 15 ounces of flour. I use SAF yeast from King Arthur. I leave the oil that I stored the dough in the fridge in a bag on for the last rise and don't flour until I am ready to shape the dough. Like @caliking, I roll mine because we want it super thin. Peter Rheinhart has an excellent course on Craftsy about making pizzas. Learned a lot from that.
    Large BGE
    Greenville, SC
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